Dosa

Ingredients:

• 1 cup rice
  
• 1/4 cup urad dal (black gram lentils)
  
• 1/4 teaspoon fenugreek seeds
  
• Salt to taste
  
• Water for soaking and grinding
  
• Oil or ghee for cooking
  

Steps:

1. Wash the rice, urad dal, and fenugreek seeds together. Soak them in water for about 4-6 hours.
   
2. After soaking, drain the water and grind the rice, urad dal, and fenugreek seeds together to form a smooth batter. Add water gradually as needed while grinding. The batter should be slightly thick. Add salt to the batter and mix well.
   
3. Allow the batter to ferment overnight or for at least 8 hours. The batter will rise and become slightly airy.
   
4. Once the batter is fermented, mix it gently to get a uniform consistency.
   
5. Heat a non-stick skillet or dosa pan on medium heat. Lightly grease it with oil or ghee.
   
6. Pour a ladleful of dosa batter onto the center of the pan. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
   
7. Drizzle a little oil or ghee around the edges of the dosa and cook until the edges start to turn golden brown and crispy.
   
8. Flip the dosa using a spatula and cook the other side for a minute or until it's cooked and slightly crispy.
   
9. Remove the dosa from the pan and serve hot with chutney, sambar, or any desired accompaniment.